How to make Rawa Dosa -

These delicious thin and crisp rawa dosas are further enhanced with sprinklings of black olive slices and sweetcorn kernels

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Semolina (rawa / suji), Rice flour (चावल का आटा)

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Rawa Dosa checkout Rawa Dosa - SK Khazana. You can also find more Snacks and Starters recipes like Naan Pizza Deep Dish Pizza Veg kabab Exotic Vegetable Pakora-SK Khazana

Rawa Dosa

Rawa Dosa Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rawa Dosa Recipe

  • Semolina (rawa / suji) 1 cup

  • Rice flour 1/2 cup

  • Refined flour (maida) 1/4 cup

  • Fresh coriander leaves , chopped 1 tablespoon

  • Ginger , finely chopped 1 teaspoon

  • Cashewnuts , chopped 1 tablespoon

  • Black peppercorns , crushed to taste

  • Salt to taste

  • Ghee for brushi for drizzling

  • Black olive slices to garnish

  • Sweetcorn kernels , boiled to garnish

  • Coconut chutney to serve


Step 1

Take semolina in a large bowl, add rice flour and refined flour and mix well. Add coriander leaves, ginger, cashewnuts, crushed black peppercorns, salt and 3 cups water and whisk till a smooth and thin batter is formed. Set aside for 15 minutes.

Step 2

Heat a non-stick tawa on high heat and brush some ghee over it.

Step 3

Drizzle the batter on the hot tawa to make a thin dosa. Drizzle some ghee all around and cook, on medium heat, for 2-3 minutes or till the underside turns crisp. Fold the dosa in half and place on a serving plate. Make more dosas similarly.

Step 4

Garnish with black olive slices and boiled sweetcorn kernels. Serve warm with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.